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Filipino Grilled Chicken
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Filipino Grilled Chicken (Inihaw na manok)made by cathy's kitchen journey
adapted from The Ivory Hut
Ingredients:
1 cup apple cider vinegar
1/2 cup granulated sugar
1/4 cup soy sauce
12 oz lemon-lime soda (such as 7-up, Sprite, or Sierra Mist)
3 bay leaves, torn or crushed
3 garlic cloves, grated
1 TBSP ground black pepper
2 lbs chicken (I used boneless skinless thighs)
Directions:
In a bowl, combine all the ingredients except chicken. Whisk until the sugar has dissolved.. Reserve half for basting in a separate container with a lid.
Place the chicken in a plastic zip top bag. Pour the the marinade into the bag. Seal tightly and mix the liquid around to coat the chicken. Place in fridge to marinate for at least 3 hours or overnight.
When ready to grill, take the chicken out of the fridge and let come to room temperature. Remove the chicken from the marinade and place on a plate. Discard marinade.
In a sauce pan, bring the reserved marinade to a boil over medium-high heat until it has reduced to a sticky syrup.
Bring the grill to 350° F or heat on medium heat. Grill the chicken for 10 minutes each side, basting each side with the sticky syrup. [Depending on the size of your chicken, cook time may be longer. My chicken pieces were flat, so they cooked fairly quick on the grill.]
Cook until juices run clear. Take the chicken off the grill and let rest for 5 minutes before serving.
Yield: 6-8 servings
source: mykitchenjourney.blogspot.com
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Created March 5, 2012
made by cathy's kitchen journey
adapted from The Ivory Hut
Ingredients:
1 cup apple cider vinegar
1/2 cup granulated sugar
1/4 cup soy sauce
12 oz lemon-lime soda (such as 7-up, Sprite, or Sierra Mist)
3 bay leaves, torn or crushed
3 garlic cloves, grated
1 TBSP ground black pepper
2 lbs chicken (I used boneless skinless thighs)
Directions:
In a bowl, combine all the ingredients except chicken. Whisk until the sugar has dissolved.. Reserve half for basting in a separate container with a lid.
Place the chicken in a plastic zip top bag. Pour the the marinade into the bag. Seal tightly and mix the liquid around to coat the chicken. Place in fridge to marinate for at least 3 hours or overnight.
When ready to grill, take the chicken out of the fridge and let come to room temperature. Remove the chicken from the marinade and place on a plate. Discard marinade.
In a sauce pan, bring the reserved marinade to a boil over medium-high heat until it has reduced to a sticky syrup.
Bring the grill to 350° F or heat on medium heat. Grill the chicken for 10 minutes each side, basting each side with the sticky syrup. [Depending on the size of your chicken, cook time may be longer. My chicken pieces were flat, so they cooked fairly quick on the grill.]
Cook until juices run clear. Take the chicken off the grill and let rest for 5 minutes before serving.
Yield: 6-8 servings
source: mykitchenjourney.blogspot.com
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